If you need a stunner for Thanksgiving dinner, here’s your recipe, which is modeled on the traditions of coastal Veracruz. It results in a moist, juicy bird, with an irresistible adobo marinade and a to-die-for stuffing. The turkey is marinated for a day (or two) in a pineapple and orange adobo sauce. The adobo is poured over the turkey before it goes into the oven, so it caramelizes as it thickens and seasons the bird even more. The sweet and tart flavors in the adobo harmonize with those in the stuffing, which is made with a soft bread and a colorful mix of ingredients that include cashews, tomatoes, and chorizo.
Makes 1 (9-inch) pie; serves 6 to 8
Who doesn’t love ham and pineapple pizza? Hawaiian is one of my favorite pizza flavors, and I can’t get enough of it, so a bacon and pineapple fried rice is the next best thing. The black pepper helps to add a bit of heat and spice to complement the smokiness of the bacon, and the sweetness of the pineapple. For those who are skeptical about pineapple in fried rice, it’s a staple dish, and hails from the Yunnan region in China.
This is a summer treat to make when peaches are at their best. If you wish, replace the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.
Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home.
This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.
Ingredients
You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic.
1. Preheat oven to 425 degrees F./220 degrees C. (or 400 degrees F./200 degrees C. if you have convection).
Having made this so many times with so many combinations, I can now say with confidence what Laurent told me when he first described the dish, “You’ll love it.”